Los tacos de camarón son unos deliciosos tacos mexicanos de camarones originarios de Baja California. El sabor de estos camarones es increíble y quedan geniales con pico de gallo fresco, repollo y salsa de aguacate. ¡Estos son los tacos para este verano!
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Category
Lunch
Servings
4
Prep time
20 minutes
Cook time
20 minutes
Tacos de Camarón is delicious Mexican prawn (shrimp) tacos coming from Baja. The flavour on these prawns is insane and it's great with fresh pico de gallo, cabbage and avocado sauce. These are the tacos for this summer!
Ingredients
- 36 prawns (shrimp), peeled and deveined
- 2 cloves garlic, minced
- 1 tsp coriander powder
- 1 tsp paprika
- 1 tsp Tajín
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil
- 12 white corn tortillas
- 1/4 head red cabbage, shaved
- pico de gallo (recipe below)
- avocado crema (recipe below)
- 2 tbsp peanut oil
- 3 Roma tomatoes, diced
- 1/2 cucumber, diced
- 1 jalapeño, diced
- 1 red onion, diced
- small bunch of coriander, sliced
- juice of 3 limes
- a big pinch of salt
- 1 jalapeño, diced
- 2 cloves garlic
- 1 avocado
- 1/2 bunch coriander leaves
- juice of 2 limes
- 3 tbsp sour cream
Pico de Gallo
Avocado Crema
Directions
In a bowl, mix the prawns, garlic, spices, olive oil, and a pinch of salt. Marinate for 1-2 hours.
- Toast the tortillas on both sides in a large cast-iron pan, then keep them warm under a clean tea towel.
- After all the tortillas are toasted, add the peanut oil to the pan. When hot, fry the prawns for 1-2 minutes on each side.
- To assemble the tacos, start with the avocado crema, then add cabbage, prawns, and finally pico de gallo.
Pico de Gallo
Mix all ingredients in a bowl.
Avocado Crema
Blend all ingredients in a blender until smooth.
